Cannellini Bean and Basil Pesto Dip

Do you say white beans or cannellini beans? I find myself switching between the two all the time. So this is either Cannellini Bean and Pesto Dip, or White Bean and Pesto Dip depending on day.

Regardless of which way you say it, this is a really tasty dip to share. And so easy too! I made this for a birthday lunch we made for Brent’s mom. He was making her a big Italian dish for the main course, and I wanted something light for an appetizer that would pair with it.

It was so simple to pull together. The only real cooking you’ll do is simmer the beans for a few minutes to get the raw taste out of them, and warm up some pita bread if that is what you want to serve it with. You could also serve the dip with veggies, pita chips, or sliced baguette. I think it would pair beautifully with any of them.

The recipe below makes just shy of 3 cups which would serve about 4-6 as a light appetizer. It can be easily doubled/tripled if you’re serving more.

Cannellini Bean and Pesto Dip

* Makes approx 3 cups

(printable recipe)

Ingredients:

-          2 cups cannellini beans, (one 19oz can)

-          ¾ cup basil pesto

-          Juice half a lemon

-          Zest of whole lemon

-          2 tbls water

-          S&P

Directions:

Pumpkin Cheesecake

Anyone else tired of everything pumpkin yet?

Yea, me neither.

I’m a HUGE fan of cheesecake, but when I was a kid I thought the idea was kind of gross. Cheese + cake? Ewww.... but then I actually tried some and I fell in love.

This particular recipe I’ve been tinkering with for several years. The first time I made it was the same Thanksgiving I made the Smoked Gouda and Sausage stuffed Mushrooms. I’m pretty sure I’ve made it every holiday season since then, and each time I’ve adjusted it a little bit to get the balance just right.

After six years, I’m pretty sure I've gotten it just where I want it. The cheesecake is smooth and silky, and the flavor hits all the pumpkin pie notes you’d expect and could possible want. It makes me happy just thinking about it.

Pumpkin Cheesecake

*Serves 6-8

(printable recipe)

Ingredients:

Goat Cheese and Basil Tomato Sauce

My 21^st birthday was some time ago. More years than I’d really like to admit, if I’m being honest. While there are many things I remember about this specific birthday, one was an appetizer we had at dinner. The dish was simple enough, consisting of goat cheese baked in marinara sauce and served with toasted baguette. Our server suggested mixing the cheese and sauce together – which we did – and I don’t think any of us could stop eating it. It was slightly tangy and luscious.

At the time when I whipped the sauce up for dinner, I wasn’t really thinking about recreating the appetizer in any way. I was just simply getting a bit creative with random items in the fridge and pantry. Now I think of this sauce as a nod to that appetizer…even though I’m making it about a million years later.

I’ve included a recipe for the dish I made that night and a separate recipe for just the Goat Cheese and Basil Tomato sauce. If shrimp, mushrooms, leeks, and spinach aren’t your thing, the GCBT Sauce would go great with grilled chicken or be fine all on its own.

Shrimp Pasta with Goat Cheese and Basil Tomato Sauce 

*Serves 4

(printable recipe)

Ingredients:

-          2-3 garlic cloves

-          ½ medium onion

-          16oz plain tomato sauce

-          3 tbl EVOO, divided

-          2 leeks, slice ¾ inch thick and clean*

-          2 cups mushrooms, sliced

-          3-4 cups fresh baby spinach

-          2 tbls butter

-          1 pound 26/30 shrimp

-          2 tbls goat cheese

-          2 tbls minced fresh basil

-          ¾ pound thin spaghetti

-          1-2 tbls tomato paste

-          Salt and pepper

*Clean leeks by placing them in a large pot of water and swishing them around to release any dirt trapped between their layers. Use a slotted spoon to scoop leeks out of bowl once they are clean.

Directions:

1- Cook pasta according to package directions

Salty and Sweet: Savory Pear and Bacon Tart

Fall has finally arrived in Tampa. The humidity has subsided and the past few days have had clear blue skies. While the temperatures are still hovering around 90 degrees during the day, the change is certainly noticeable. It’s time for apples, pumpkins, and boots and scarves.

Ok, well not the boots or scarves… I won’t be breaking those out until December.

This recipe is based off of a flatbread Brent and I enjoyed once at a local grill and bar, The Darlin Marlin. At first, I was a bit skeptical about ordering a bacon and pear flatbread, but we were assured it was probably the best one on the menu.

We both ended up really liking it and since then it has been on my “recreate at home” list. While the puff pastry is significantly different that a traditional flatbread, it really worked well as the "crust" of this dish. Light and flaky, but still held up to a good amount of toppings. And the bacon and pears come together in that perfect sweet and salty combo. 

This makes a great starter or pair it with a small salad for a light lunch or dinner. 

Bacon and Pear Savory Tart

*Serves 6 – 8 as an appetizer

(print this recipe)

Ingredients:

-          1 sheet frozen puff pastry sheet, thawed

-          2-3 tbls flour

-          1 tbl olive oil

-          1/3 cup fontina cheese, shredded

-          1/3 cup mozzarella cheese, shredded

-          1/3 cup Monterey jack cheese, shredded

-          1/3 cup white cheddar cheese, shredded

-          ¼ medium red onion, thinly sliced

-          1 medium pear, preferably Bartlett

-          5-6 sliced of thick cut bacon, cooked and chopped

-          1 tbl butter

-          1.5 tbls roasted garlic butter

*Parchment paper is helpful

Directions:

Hawaiian Pulled Pork Sliders

Recipe for: Sweet and Sour Pulled Pork on Hawaiian Sweet Rolls with Spicy BBQ Sauce

A couple of years ago now Brent and I were going to a Hawaiian themed graduation party. We were asked to contribute a Hawaiian type dish and bring it along. I've never been to Hawaii, though I’d love to get there someday, but for whatever reason Sweet and Sour Pulled Pork seemed to fit the theme. Plus, pulled pork generally does well with large crowds.

While everyone at the party seemed to enjoy it, Brent really loved it and over the years he has asked me to make it again. Recently he had a potluck at work and asked for the recipe so he could bring it in.  Since the recipe was never posted here, I figured I would make it again so I could write it down and share it with you.

For his potluck we bought about 14lbs of pork butt, so I slimmed down the recipe for 4-8 pounds to post here. This gives you a little wiggle room in the recipe depending on how many people you’ll be making this for.

One addition I made this time was a spicy BBQ sauce to go on top and I really thought it brought the whole thing together. In fact, the BBQ sauce would also be great on grilled chicken, pork chops or maybe even grilled salmon.

Just a note: In the recipe below for the pork, I separated the ingredients between the cooking liquid and the sauce to pour on top afterwards. I think it makes it easier to follow, even though they use many of the same items.

Sweet and Sour Hawaiian Pulled Pork Sliders

*Makes 20 – 30 sliders or 6 – 8  sandwiches

(printable recipe)

Ingredients: